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The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More by Beth Hensperger

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Notes about this book

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Notes about Recipes in this book

  • Brandy-glazed zucchini bread

    • TrishaCP on August 24, 2017

      I'm not going to rate this because I didn't make the glaze, just the bread. Everyone enjoyed this and it was a fairly standard zucchini bread preparation, but I didn't think it was better than other zucchini breads I make that use less sugar, eggs, and fat. The bread itself held up fairly well, but is best eaten straight from the oven, or 24 hours later. Cooled the same day it had a bit of an oily aftertaste that wasn't desirable.

  • Swedish pancakes

  • Lemon buttermilk waffles

    • ccav on March 09, 2019

      Used soy milk mixed with yogurt instead of buttermilk. Great served with cottage cheese and bilberry/blueberry preserves. Very light waffles.

  • Peach cobbler

    • Nancith on August 18, 2014

      Nice flavor, but my husband thought it was a bit dry--perhaps the peaches didn't make enough juice. The author suggests eating it with ice cream or heavy cream which would add some moisture. The biscuits were tender, although a bit bland.

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  • ISBN 10 1558325468
  • ISBN 13 9781558325463
  • Published Oct 11 2000
  • Format eBook
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press


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